{"id":1358,"date":"2014-02-12T10:26:18","date_gmt":"2014-02-12T08:26:18","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1358"},"modified":"2014-02-12T10:26:18","modified_gmt":"2014-02-12T08:26:18","slug":"tournedo-de-solomillo-albarado-con-jamon-iberico","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1358","title":{"rendered":"Tourned\u00f3 de Solomillo albarado con jam\u00f3n ib\u00e9rico"},"content":{"rendered":"<p>Aunque no siempre suceda con otros platos e ingredientes, en este caso, la receta consigue crear un maridaje perfecto entre solomillo de ternera y trufa. La suma de ambos es un agradable encuentro, al que mejora exponencialmente el a\u00f1adido del <a title=\"Jam\u00f3n Ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\" target=\"_blank\" rel=\"noopener\">jam\u00f3n ib\u00e9rico<\/a>. Al final de la cocci\u00f3n nos encontraremos con un juego de texturas nacido del aroma de unas grasas perfumadas que mejoran el rendimiento de una carne\u2026 ya de por s\u00ed fabulosa.<\/p>\n<p>&nbsp;<\/p>\n<p><b>Ingredientes:<\/b><\/p>\n<p>\u00b74 raciones de solomillo ib\u00e9rico de 190 gramos (cada uno)<\/p>\n<p>\u00b7200 gramos de jam\u00f3n ib\u00e9rico<\/p>\n<p>\u00b7200 gramo de boniato<\/p>\n<p>\u00b7120 gramos de cebollitas perla<\/p>\n<p>\u00b730 gramos de az\u00facar moreno<\/p>\n<p>\u00b7Caldo de carne (se prepara con huesos de ternera, cebolla, zanahoria, apio, puerro, tomates y un toque de jerez seco)<\/p>\n<p>\u00b730 de mantequilla<\/p>\n<p>\u00b78 gramos de trufa negra<\/p>\n<p>\u00b7Sal, pimienta negra y aceite de oliva<\/p>\n<p>&nbsp;<\/p>\n<p><b>Modo de elaboraci\u00f3n:<\/b><\/p>\n<p>Primero habr\u00e1 que cortar el solomillo en porciones de 190 gramos \u2013esto se lo podemos pedir a nuestro carnicero-. Lo suyo ser\u00e1 pedir carne de las partes m\u00e1s uniforme del solomillo. Una vez en nuestra cocina, cortaremos el jam\u00f3n en finas l\u00e1minas con las que forraremos las piezas de solomillo.<\/p>\n<p>Preparada la carne, lo siguiente ser\u00e1 hornear los boniatos a 180\u00baC, durante media hora de horno. Una buena medida ser\u00eda asar los boniatos envueltos en papel de aluminio, de manera que la piel no se queme (esto tambi\u00e9n facilitar\u00e1 la acci\u00f3n de pelarlos, cuando se enfr\u00eden).<\/p>\n<p>Con respecto a las cebollitas, tendremos que saltearlas, a fuego lento y durante 10 minutos, con una cucharada de az\u00facar moreno y algo de mantequilla. De esta forma, las cebollitas quedar\u00e1n doradas por fuera y bien caramelizadas.<\/p>\n<p>Llega el momento de elaborar la salsa. Empezaremos reduciendo un poco el vino, de manera que el alcohol pueda evaporarse. Seguidamente, a\u00f1adiremos el caldo de carne que tenemos ya preparado, y reduciremos hasta que espese a la textura de salsa ligada. Una vez lograda la textura, a\u00f1adiremos un poquito de mantequilla para darle brillo a la salsa. En el \u00faltimo momento\u00a0 a\u00f1adiremos la trufa negra picada.<\/p>\n<p>Realizadas todas estas operaciones previas, llega el momento de poner el solomillo en el fuego. Con una temperatura alta, habr\u00e1 que marcar el solomillo por las 2 caras, dejando que dore bien el exterior. As\u00ed, la carne mantendr\u00e1 su propio jugo y quedar\u00e1 mucho m\u00e1s sabrosa.\u00a0 A continuaci\u00f3n, tras marcar la carne, la hornearemos para dar con el punto de cocci\u00f3n interior, al gusto de cada uno. El plato est\u00e1 listo. Habr\u00e1 que servirlo caliente.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aunque no siempre suceda con otros platos e ingredientes, en este caso, la receta consigue crear un maridaje perfecto entre solomillo de ternera y trufa. La suma de ambos es un agradable encuentro, al que mejora exponencialmente el a\u00f1adido del jam\u00f3n ib\u00e9rico. Al final de la cocci\u00f3n nos encontraremos con un juego de texturas nacido [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12],"tags":[1850,1851,1855,1859,1861,1959,2029],"class_list":["post-1358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-jamon","tag-receta-jamon","tag-receta-jamon-iberico","tag-receta-tournedo","tag-recetas-jamon-2","tag-recetas-jamon-iberico","tag-salsa-perigordine","tag-solomillo"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tourned\u00f3 de Solomillo albarado con jam\u00f3n ib\u00e9rico - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=1358\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tourned\u00f3 de Solomillo albarado con jam\u00f3n ib\u00e9rico - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Aunque no siempre suceda con otros platos e ingredientes, en este caso, la receta consigue crear un maridaje perfecto entre solomillo de ternera y trufa. 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